Kamis, 15 Agustus 2019
Now that we’ve made Raw Vegan Walnut Taco “Meat”, it’s time to turn it into anything delicious! Vegan burritos anyone?
Cutting board with meals for making home made Raw Vegan Collard Green Burritos
This recipe comes collectively quick! It requires just 8 meals and 30 minutes to make.
It begins with big, contemporary collard greens that had been crammed with all of the tasty things: Walnut Taco Meat, Vegan Mexican Cheese Spread, avocado, cilantro, onion, Red Salsa, and sprouts!
Then merely roll it up right into a burrito and dig in. Yes, lunch can truly be this simple (and delicious).
Wood chopping board with a collard inexperienced leaf topped with Mexican-inspired meals for Raw Vegan Burritos
We wish you LOVE this burrito! It’s:
Quick + Easy
BIG in flavor
& Seriously satisfying
These would make the proper meal or snack on-the-go. If you can’t entry collard greens, you might also make uncooked tacos with butter or romaine lettuce (like those Rainbow “Raw-maine” Taco Boats).
If you’re into quickly and attractive Mexican-inspired dishes, be certain to examine out those 14 Easy Mexican-Inspired Vegan Recipes!
If you strive this recipe, permit us know! Leave a comment, price it, and don’t overlook to tag a pictureon Instagram so we are able to see what you arise with. Cheers, friends!
Batch of our Raw Vegan Burritos recipe on a wooden chopping board with salsa and lime for serving
Cutting board with a number of Raw Burritos, lime wedges, and bowls of hot sauce, pickled onion, and salsa
4.77 from thirteen votes
VEGAN COLLARD GREEN BURRITOS
Easy-to-make, 8-ingredient, 30-minute vegan burritos wrapped in collard greens! Stuffed with healthy meals like Raw Vegan Taco Meat, Vegan Mexican Cheese, Red Salsa, Avocado and more! The proper fast and moveable lunch or snack.
Author: Minimalist Baker
Category: Entree, Snack
Cuisine: Gluten-Free, Mexican-Inspired, Raw, Vegan
Freezer Friendly No
Does it keep? 2 Days
US Customary – Metric
2 cups Raw Walnut Taco “Meat” *
3/4 cup Mexican Cheese Spread * (or anything same store-bought)
4 enormous collard greens* (as huge and contemporary as possible)
1 cup alfalfa, broccoli, or radish sprouts
1 cup contemporary cilantro
1/2 small ripe avocado
1/2 cup pickled red onion (or thinly sliced radish)
1/2 cup Red Salsa (or store-bought)
Prepare vegan taco meat and cheese unfold for those who have no longer already. For the cheese spread, we used the recipe for the unfold and additional a bit bit hot water to thin. Be cautious to no longer get the cheese too thin or it’ll make for extra-messy burritos.
Place washed collard inexperienced leaves on a chopping board and cut off the enormous stems on the base. Then use a knife to thinly shave alongside the last stem on the bottom of the collard inexperienced to thin till pliable (this allows ease the rolling process).
Place a collard inexperienced leaf on a chopping board and ideal with 1/2 cup uncooked taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a pair slices of avocado, pickled onion (or radish), and a pair of spoonfuls Mexican Cheese Spread and Red Salsa (see photo).
Roll one stop of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and location wrap seam-side down on a serving plate. Repeat past step with the last collard leaves and fillings.
Best whilst fresh. Leftovers will hold blanketed within the refrigerator as much as 2 days.
*In location of Vegan Taco Meat you possibly too can sub anything similar, like Quinoa Taco Meat.
*If you cannot entry collard greens, you might also make uncooked tacos with butter or romaine lettuce (like those Rainbow “Raw-maine” Taco Boats).
*To hold the recipe raw, within the Vegan Mexican Cheese sub the chipotle pepper in adobo for 1 habanero pepper (or omit for much less spice).
*Prep time consists of making the Raw Taco Meat and Mexican Cheese Spread.
Nutrition Per Serving (1 of 4)
Calories: 555 Fat: 46.3g Saturated fat: 5.6g Sodium: 574.1mg Carbohydrates: 28.7g Fiber: 8.3g Sugar: 9.4g Protein: 14.8g